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Ingredientes
- 1 (3-5 lb.) pork loin roast
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic pwdr
- 2 tbsp. Dijon mustard
- 1 (11 ounce.) can mandarin oranges
- 1/4 c. light brown sugar
- 1/4 c. vinegar
- 1 chicken bouillon cube
- 1 tbsp. soy sauce
- 2 tbsp. cornstarch
- 1/2 c. water
- 1 med. onion, minced
- 1/3 c. green pepper, minced
Direcciones
- Wash and pat dry pork roast. Sprinkle with salt, pepper and garlic pwdr. Spread Dijon mustard over roast. Place in large Dutch oven, cover and bake at 375 degrees (170 degrees on meat thermometer). Drain mandarin oranges and reserve liquid. Set oranges aside.
- Combine orange liquid, brown sugar, vinegar, chicken bouillon, soy sauce, cornstarch and water. Mix and cook till smooth and thickened. Remove from heat, stir in onion, oranges and green pepper. Spoon sauce over roast and bake at 400 degrees for 30 min uncovered. Slice and serve hot with drippings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 6 servings | |
| Calories 340 | |
| Calories from Fat 126 | 37% |
| Total Fat 13.95g | 17% |
| Saturated Fat 4.74g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 838mg | 35% |
| Potassium 720mg | 21% |
| Total Carbs 18.3g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 13.63g | 9% |
| Protein 33.29g | 53% |
